An interesting take on rice pudding that is dairy and egg free (yep, it is vegan friendly), using tofu for where cream or milk is normally called for. The pudding thickens up considerably as you let it chill in the refrigerator, especially of overnight.
Maple Rice Pudding
- 1¼ cups cooked long grain rice (warm or cold)
- 1 lb silken tofu, drained
- ¼ cup pure maple syrup
- 1½ tsp pure vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- 1 cup dried cranberries
Add the tofu, maple syrup and spices to a food processor, process until smooth. Add in the cranberries and pulse to blend in a bit.
Scrape the pudding into a large mixing bowl, add in the rice (if using cold be sure to break up the grains), stir in well.
Divide between 4 bowls, cover tightly and let chill for a couple of hours.